Place long-stemmed fresh herbs, such as parsley, cilantro and dill, in a tall glass with the stem ends down. Fill with an inch of cold water; make sure no leaves are under the water. Cover the leaves loosely with a plastic bag and refrigerate until ready to use, changing the water every 2 days. Herbs should stay vibrant and fresh for about 5 days.

It was so quick and easy to make. It literally only took 15 minutes to throw together. My 22 month old said, "Good mom. More." If a toddler asks for seconds, you know it's good! A great, fast and easy dish to make for guests.

pheasant7

posted:

3/22/2006

I didn't have the italian tomatoes, so used low-sodium as I have a blood pressure problem. so also used fat free Ranch Dressing. I use this dressing in a lot of dishes.

maureen583

posted:

3/22/2006

i have not tried this recipe yet, but i do eat with my eyes first, i did like the idea of butterflying the chicken instead of rolling it. thank you for the tip.

a cook

posted:

3/22/2006

All enjoyed the results of this recipe, very flavorfull and continued to taste great as a left-over

mariem21

posted:

3/21/2006

creza03

posted:

3/13/2006

The stuffing was aromatic and flavorful! However, the chicken took really long to cook through. I would make it again and maybe instead of rolling it I would butterfly cut the chicken while still a little frozen and stuff it that way.

sariegirl

posted:

3/12/2006

This was great! we made it for friends and love loved it, too. We only has 4 chicken breasts, so we put the extra stuffing around the sides - very tasty!

Libby220

posted:

3/8/2006

This was delicious and really easy to make. I added some extra salad dressing to the stuffing mix for added flavor.

MOM2TDK

posted:

3/2/2006

This recipe was easy to make and delicious to eat. Even my picky 2-year old loved it!! I will definately make this again!!